The Institute cook book

Return the clear juice to the kettle, adding a pint of granulated sugar to every pint of juice. Stir until the sugar is dissolved; then place over the fire; bring to a boil; set aside and skim. Repeat this process three times; test the jelly by dropping a teaspoon on a cool saucer; and if it jellies remove the liquid and pour it into sterilized glasses. RASPBERRY AND CURRANT JELLY Follow the recipe for Currant Jelly, using half raspberries and half currants. RASPBERRY JELLY Follow the recipe for Currant Jelly. BLACKBERRY JELLY Follow the recipe for Currant Jelly. STRAWBERRY JELLY To five quarts of strawberries add one quart of currants and proceed as with Currant Jelly; but boil fifteen minutes. GREEN-GRAPE JELLY Follow the recipe for Apple Jelly. RIPE-GRAPE JELLY Choose acid grapes, as the sweet, ripe grapes contain too much sugar. Follow the recipe for Currant Jelly. ^uyVf°Four CANNING AND PRESERVING PLUM JELLY Select under-ripe acid plums. Put them in a preserving kettle with one pint of water for every four quarts of fruit. Cook gently imtil the pliuns fall to pieces; strain the juice and proceed as with currant jelly. CANNING AND PRESERVING FamT ^ Four P.SXof Four CANNING AND PRESERVING 26 381 CANNING AND PRESERVING Planned for a Family of Fouit PICKLES, catsups and sour dishes of all sort whet the appetite and help to make meat dishes — especially cold meats — more palatable. MIXED PICKLE 1 quart large cucumbers cut in cubes 1 quart small cucumbers left whole 1 quart small silTer-skimied onions 1 quart green tomatoes chopped coarse 2 red sweet peppers chopped fine 1 large cauliflower broken in small pieces Wash the vegetables and pour over them a weak brine solution made of a quart of water and a cup of salt. Let stand twenty-four hom-s;- bring to a boil in same solution; drain and make the dressing. MIXED-PICKLE DRESSING 6 tablespoons mustard 1 cup flour 1 tablespoon turmeric 2 cups sugar 2 quarts vinegar Mix the ingredients thoroughly and cook imtil thick. Stir in the pickles; heat thoroughly; empty into glass jars and stand away until needed. GREEN TOMATO SAUCE 4 quarts green tomatoes 1 tablespoon salt V^ small onion 1 tablespoon mustard 1 pint vinegar 1 tablespoon black pepper 1 tablespoon sugar 1 tablespoon whole allspice and cloves Yv'^ash the tomatoes; remove the stem and blossom ends; shce them without peeling and put them to soak in salt and water over night. In the morning drain them; add the other ingredients and stew until tender. Keep in glass jars. Planned for a Family of Four CHILI SAUCE 4 quarts ripe tomatoes 3 cups vinegar 1/2 pound brown sugar 2 cups small onions 1/2 cup salt 2 tablespoons horseradish Vi ounce cloves 1/2 oimce celery seed Vi ounce cinnamon I/2 ounce allspice 1/2 teaspoon mustard 1/2 teaspoon black pepper 1/2 red pepper Measure the tomatoes after they are peeled and chopped; put them over the fire and simmer for one hour. Chop the onions; grate the horseradish and grind the spices. Add all the other ingredients to the tomatoes; simmer for one hour longer and seal while hot in large-necked bottles that have been thoroughly sterilized. PICKLED PEPPERS